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{savoring} March Tasting Menu


Our March Tasting is tonight! If you’re on the guest list, here’s a sneak peek of what you’ll be tasting! 


Warm up your palette with delicious HORS D’OEUVRES

- Crab and Corn Salad on an Edible Cracker Spoon

- Teriyaki Chicken Lo Mein in a Wonton Cone

- Stuffed Cherry Tomatoes with Feta and Olives

- Goat Cheese and Blackberry Crostini

- Mini Cheese Steak


and you can’t miss this  MINI ENTRÉE STATION 

- South Western Chicken Chili with Homemade Cornbread 



But, save some room, because we’re just hitting the FIRST COURSE 

- Baby Spinach Salad with Strawberries, Smoked Pecans and Goat Cheese

- The Wedge: Crisp Iceberg Lettuce Wedge, Cherry Tomatoes, Crumbled Bacon, Red Onion and Bleu Cheese 


and we’ll really WOW you with these ENTRÉES

- Pesto Marinated Flat Iron Steak with Demi Glace

- Grilled Filet of Atlantic Salmon served with Peach Chutney

accompanied with:

- Herb Marinated Broccoli Spears

- Roasted Red Bliss and Sweet Potatoes with Fresh Rosemary, Butter and Roasted Garlic

- Hearth Baked Dinner Rolls with Whipped Honey Butter with Sea Salt


and we hope you’re having a light lunch, because DESSERT is going to send you home with sweet sweet dreams!

- S’mores Station featuring Milk Chocolate and White Chocolate Dipped Graham Crackers with Homemade Cinnamon Marshmallow

- Gourmet Cake from The Master’s Baker

{savoring} Love Birds, Party of Two – Chocolate Ganache Torte

So, you’re not feeling like going out to crowded restaurants this Valentine’s Day and want to plan something special for your honey at home? Put on your favorite date night duds at home, or maybe just cozy up in your jammies, and dig in to this delicious dessert from Chef Brendan. 

Chocolate Ganache TorteChocolate Ganache Torte 2

Don’t forget to stop by your local Wine & Spirits store and grab a nice Torrontes from Argentina to play off of the peanut butter or a sweet Rose’ to complement the sweet jam (or why not try both!). 

Here’s what you’ll need at the grocery store:

2 – 4 oz mason jars (wash before serving)

5 oz bittersweet chocolate shaved or chopped (buy a good quality chocolate bar like Ghirardelli or Baker’s Brands)

1/3 cup heavy cream

¾ cup graham cracker crumb

¼ cup chopped unsalted butter cold

¼ cup peanut butter

¼ cup raspberry jam (supermarket upscale brand will do, like Dickinson’s or Stonewall Kitchen)

Once you’ve hit the grocery store and the liquor store, you’re ready to get started! (there’s no shame in a little sampling as you go. Quality assurance is key!)

Method for graham cracker crumble:

In a mixing bowl with your hands cut the cold butter into the graham cracker crumb mixing thoroughly until everything in incorporated. At this point place a small layer of your crumble in the bottom of the mason jar, this is your crust. Push it down to make it flat and place in refrigerator for 15 min to let the butter set. Pre heat your oven to 325F and place the mason jars in the oven for 15 min or until crust is browned, remove from oven and let the jars cool.

Method for ganache:

Place the 5 oz of chopped chocolate in a mixing bowl. Bring 1/3 cup of cream to a boil and remove from heat. Pour the cream over the chocolate and mix until the chocolate is completely melted.

Method for peanut butter:

Place peanut butter in a microwave safe dish and slightly melt in microwave for about 10 seconds on high.

Method for putting the torte together:

Prepare in order as above, after your crumb has cooled and your chocolate is still warm and viscous begin pouring the chocolate over the crumb bottom about ½ way up the mason jar, you want to have about a ¼” of crumb ½” – ¾” of chocolate ganache. Let the ganache cool and begin to set. Once it has set pour a thin layer of your warmed peanut butter over top of the chocolate. Finish by adding a dollop of raspberry jam to the top.

Fancy it up with whip cream:

½ cup cream

1 tbsp sugar

1 tsp vanilla

Whisk in a bowl until firm peaks are formed

Top with a dollop of homemade whipped cream and serve it up by the fire with your sweetie this weekend.

Happy Valentine’s Day Lovebirds!

{savoring} February Tasting at The Columbia Station

 

Have you scheduled your tasting at The Columbia Station? Our February Tasting Menu is now available! 

 

Warm up your palette with delicious HORS D’OEUVRES

- Sweet Potato Chips with a Honey Chipotle Aioli

- Taco Dip in a Crisp Hand-Rolled Wonton Cone

- “Fish and Chips” – Smoked Salmon with Dill Sour Cream on a Seasoned Crispy Chip with Blanched Leeks

- Fresh Mango and Cilantro Chicken Salad on an Edible Cracker Spoon

- Parmesan Tuille with Oven Roasted Tomato and Fresh Basil

- Barbequed Braised Beef on Sweet Potato Pan

and you can’t miss this savory MINI ENTRÉE STATION 

- Beer Braised Bratwurst, Red Cabbage Gnocchi, Smoked Gouda and Butternut Cream

 

But, save some room, because we’re just hitting the FIRST COURSE 

- Soup:  Yukon Gold Potato and Horseradish Cream Soup with Hand-Cut House-Made Potato Chips, Chive Crème Fraîche

- Salad:  Baby Spinach Salad with Dried Figs, Toasted Pine Nuts, and Gorgonzola Cheese, Balsamic Vinaigrette

 

and we’ll really WOW you with these ENTRÉES

- Braised Boneless Beef Short Rib, Au Jus

- Chilean Sea Bass with a Moroccan Spiced Compound Butter

accompanied with:

- Starch:  Three-Cheese Scalloped Potatoes

- Vegetable:  Oven Roasted Asparagus Spears

- Hearth Baked Dinner Rolls with Whipped Honey Butter with Sea Salt

 

and we hope you’re having a light lunch, because DESSERT is going to send you home with sweet sweet dreams!

- Homemade Mason Jar Berry Cobblers: Strawberry, Blackberry, and Peach Topped with Fresh Whipped Cream

- Gourmet Cake from The Master’s Baker

 

Did you know?

Robert Ryan Catering & Design is your only point of contact to stock the bar at your affair!  We have the unique quality of being the only local caterer to hold a liquor license enabling us to supply alcohol for off-premise locations.  You no longer have to outsource and coordinate your liquor needs with a distributor.

We are now accepting bookings
for holiday events!

Contact us today to see our new 2013 Holiday Menus and inquire about how you can save 10% on your holiday celebration.